EP0103427B1 - Produit à base d'oeuf et procédé - Google Patents

Produit à base d'oeuf et procédé Download PDF

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Publication number
EP0103427B1
EP0103427B1 EP83304841A EP83304841A EP0103427B1 EP 0103427 B1 EP0103427 B1 EP 0103427B1 EP 83304841 A EP83304841 A EP 83304841A EP 83304841 A EP83304841 A EP 83304841A EP 0103427 B1 EP0103427 B1 EP 0103427B1
Authority
EP
European Patent Office
Prior art keywords
egg
water
binder
discrete pieces
starch
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
EP83304841A
Other languages
German (de)
English (en)
Other versions
EP0103427A2 (fr
EP0103427A3 (en
Inventor
Harold Rapp
William G. Dockendorf
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nabisco Brands Inc
Original Assignee
Nabisco Brands Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nabisco Brands Inc filed Critical Nabisco Brands Inc
Priority to AT83304841T priority Critical patent/ATE32165T1/de
Publication of EP0103427A2 publication Critical patent/EP0103427A2/fr
Publication of EP0103427A3 publication Critical patent/EP0103427A3/en
Application granted granted Critical
Publication of EP0103427B1 publication Critical patent/EP0103427B1/fr
Expired legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/04—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/06—Coating eggs with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/10—Egg rolls
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates

Definitions

  • the present invention concerns a new, freeze-thaw stable egg product and a method for preparing it.
  • Eggs are extremely nutritious, and have been prepared in countless ways, with various spices and sauces to further enhance their natural appealing taste, aroma and appearance.
  • food processors have provided the technology to enable long-term storage stability in a number of new product forms. For example, frozen liquid eggs are now available in paper cartons and can be stored in this condition for extensive periods of time. These products can be frozen, thawed and re-frozen because the uncooked eggs have not yet developed their cooked texture. Also available to the consumer are scrambled egg products, typically packaged as a part of a frozen breakfast.
  • freeze-thaw stability shall mean that the product can undergo at least five cycles of thawing completely with a temperature rise to 40°F (4.5°C) and then re-freezing to a temperature of 0°F (-18°C) with no significant synerisis occurring upon final cooking and no significant textural loss.
  • German OLS (DE-A-) 2651815 describes various additives, including a water-binding material (e.g. starch), vegetable gum or carboxymethylcellulose, and starch hydrolyzate, which are added to eggwhite prior to coagulation and freezing.
  • German OLS (DE-A-) 2042135 describes the addition of gelatin to an omelette batter which is then chilled till it sets so permitting easy division into accurate portions for cooking and serving.
  • French Patent (FR-A-) 1492245 describes a procedure where a whole egg is shelled, frozen in the uncooked state and then enrobed with an edible adhesive and particulate coating.
  • the product desired is not simply scrambled eggs alone, but it comprises discrete pieces of egg bound together and shaped and then covered with a batter coating, which preferably contains bread crumbs to provide a crispy outer texture upon frying.
  • a batter coating which preferably contains bread crumbs to provide a crispy outer texture upon frying.
  • This type of product has been shown to be highly favored in terms of organoleptic attributes, but presented difficulties in achieving sufficient product integrity during its preparation and still retaining a desirable overall taste and texture for the product. It was found initially that products which were bound together by a binder system effective to provide the desired degree of strength for processing, would tend to have poor flavor release and would give a heavy mouthfeel, quite dissimilar from the mouthfeel of home-cooked scrambled eggs which was desired.
  • the invention provides an egg product comprising:
  • the water-binding carbohydrates will comprise starch and hydrophilic colloid, and will be present in the discrete pieces of egg in an amount of from 0.5 to 4% of the weight of the pieces which will preferably have a moisture content of from 72 to 80%. Also, according to the more preferred embodiments, the weight ratio of the discrete pieces and the binder will be within the range of from 3:1 to 2:1.
  • a particularly preferred embodiment employs gelatin as a portion of the binder to achieve excellent strength at the temperatures employed during processing, but which will melt away providing a desirable degree of juiciness and enhancing flavor release from the loosely-cohered discrete pieces of cooked egg which provide a soft internal portion for the product, which gives an organoleptic response similar to that of scrambled eggs.
  • the process according to the invention comprises: cooking an egg mixture comprising egg and water-binding carbohydrate sufficiently to coagulate the albumen content of the egg and produce cooked egg giving the appearance of, and producing an organoleptic response similar to, scrambled eggs, the carbohydrates being employed in an amount effective to render the cooked egg mixture freeze-thaw stable; subdividing the cooked egg mixture into discrete pieces; coating the discrete pieces with an amount of binder, comprising cold-water soluble gelatin, effective to hold the discrete pieces together, shaping the binder-coated discrete pieces into a desired portion; and coating the portion with a batter, whereby said egg product when cooked provides a product having a crisp batter coating and an interior giving the appearance of, and producing an organoleptic response similar to, scrambled eggs.
  • the water binding carbohydrates will comprise a cold-water-insoluble starch and hydrophilic colloid.
  • the hydrophilic colloid will preferably be predispersed in a vegetable oil prior to incorporating into liquid egg at a temperature within the range from 0° to 10°C under conditions of shear sufficient to obtain a uniform blend while limiting incorporation of air into the mixture.
  • the discrete pieces are cooled subsequent to cooking, and the binder is applied in at least two stages, with a dry portion being added first and a liquid portion being added thereafter.
  • the dry portion of the binder will comprise cold-water-soluble gelatin to provide the advantageous properties discussed above.
  • the first stage in the preparation of the egg product according to the invention is to prepare an egg mixture which contains sufficient amounts of water-binding carbohydrates to render the product freeze-thaw stable.
  • the eggs will typically be liquid eggs which can be either fresh shelled or frozen whole eggs. Alternatively, dried eggs can be employed and rehydrated; however, there are taste and textural disadvantages in their use. It is also possible to employ only the white portion of the egg and to provide suitable colors and stabilizers as are necessary to give the appearance of whole egg while eliminating the yolk.
  • the egg mixture can contain spices or condiments and will preferably contain a phosphorous compound such as monosodium phosphate for the purpose of maintaining the natural orange-yellow color of the egg during storage. The use of phosphorous compounds for retaining color stability is described in US Patent 3,383,221 to Chin et al.
  • the water-binding carbohydrates will preferably comprise a cold-water-insoluble starch, such as a modified food starch derived from waxy maize.
  • a cold-water-insoluble starch such as a modified food starch derived from waxy maize.
  • starches may also be employed, such as corn starch, modified corn starch, arrow root starch, tapioca starch, and combinations of these. It is important to the successful mixing of the egg mixture, that the starch be insoluble in cold water so that it does not elevate the viscosity of the mixture to an extent that requires high shear mixing which would be destructive of the heat coagulation capabilities of the albumen but also which would incorporate excessive air within the mixture.
  • hydrophilic colloid will be selected from among those having good water binding characteristics and can be any of those well known for this purpose such as the natural gums, seaweed extracts and methylcellulose derivatives.
  • Particularly preferred hydrophilic colloids are xanthan gum, locust bean gum, carob gum, guar gum, carrageenan and mixtures of these.
  • the hydrophilic colloid is preferably added to the egg mixture in a manner which will prevent it from excessively increasing the viscosity of the mixture. This is most preferably accomplished by admixing the hydrophilic colloid with a triglyceride fat such as any of the common vegetable oils, including corn oil, soybean oil, safflower oil, sunflower oil, cottonseed oil, and the like.
  • a triglyceride fat such as any of the common vegetable oils, including corn oil, soybean oil, safflower oil, sunflower oil, cottonseed oil, and the like.
  • the water-binding carbohydrates together will comprise from 0.5 to about 4.0% of the weight of the egg mixture, and therefore the resulting cooked egg.
  • the moisture content of the egg mixture will desirably be from 72 to 80%.
  • whole eggs in a frozen state are defrosted and then transferred to a blender tank.
  • a first blend of dry ingredients including the cold-water-insoluble starch and monosodium phosphate is prepared and then added to the defrosted eggs in the blender tank.
  • a second blend is also prepared which includes the hydrophilic colloids dispersed in vegetable oil. This second blend is then added to the blender tank and mixed sufficiently to obtain a uniform blend of the ingredients.
  • the blending is conducted at a temperature within the range of from 0° to 10°C under conditions of shear sufficient to obtain a uniform blend while limiting incorporation of air into the mixture.
  • the amount of air incorporated will be less than 10% of the volume of the mixture.
  • the egg mixture is then cooked in any manner suitable for coagulating the albumen sufficiently to provide a desirably firm texture without any significant surface drying or discoloration.
  • One method which has been found to be acceptable is to pour the egg mixture into plastic bags or sausage casings and then either immerse these in boiling water or place them in a steam oven for a period of time sufficient to provide the desired degree of cooking.
  • the egg mixture After the egg mixture has been cooked, it is preferably cooled to a temperature within the range of from 0° to 10°C prior to subdividing the cooked egg mixture into discrete pieces.
  • the cooked egg mixture can be subdivided in any manner suitable to provide pieces which, in the final product, give an appearance pronounced of scrambled eggs.
  • other sizes and shapes can be selected and in fact will naturally occur during the attempt to achieve this particular size for the discrete pieces.
  • a degree of non-homogeneity in the size of the pieces adds to the attractiveness of the product.
  • the cooked egg mixture is removed from the plastic cooking bags and cut into slices of about 0.8 cm thick prior to chopping into pieces having sides of about 0.95 cm.
  • the discrete pieces are then uniformly coated with binder prior to shaping into the desired portion shape and size.
  • the binder will preferably contain suitable seasonings to provide an added degree of flavor to the product, It is important to the invention that the binder provide adequate structural integrity to the product during further processing such as the breading operation and packaging, but that it should not provide a heavy mouthfeel which will tend to mask the flavors.
  • the binder should, upon preparation for consumption, only loosely hold the pieces together to give an organoleptic response similar to that of scrambled eggs.
  • the binder will also preferably provide a clean, quick getaway in the mouth.
  • cold-water-soluble gelatin can be effectively employed as a binder to give this desirable set of somewhat conflicting product requirements.
  • the cold-water-soluble gelatin has the ability to dissolve at the low temperatures desired for processing and to set to its maximum gel strength under these conditions, but then will melt upon final cooking to provide a degree of juiciness which enhances flavor release.
  • an amount of a cold-water-soluble starch can also be employed as a part of the binder; however, it is not preferred to employ starch as the sole binder because of its tendency to provide the heavy mouthfeel and diminished flavor release described above.
  • the starch will be employed only in combination with gelatin and then in amounts less than those which would be effective as a binder if used as the sole binder material.
  • the best binding ability of the cold-water-soluble gelatin or gelatin-starch combination can be achieved where the binder is applied in at least two stages, with a dry portion including the gelatin being added first and a liquid portion being added thereafter.
  • the dry portion will comprise from 1 to 10% of the weight of the egg mixture, and preferably will be employed at a level of between 2 and 5%. Within this mixture the ratio of gelatin to starch will typically be within the range of from 1:5 to 1:1.
  • the dry portion of the binder is first sprinkled over the discrete egg pieces and mixed sufficiently to uniformly coat the pieces with the dry portion of the binder. Typically, mixing for about one minute or so will be sufficient. Then, a liquid portion of the binder will be added.
  • the liquid portion will typically include a highly-flavored sauce which can contain beef or chicken stock, hydrolyzed vegetable protein, various spices and condiments, and other flavors, and will also have additional amount of flour which will provide a desirable degree of consistency to the product,
  • a highly-flavored sauce which can contain beef or chicken stock, hydrolyzed vegetable protein, various spices and condiments, and other flavors, and will also have additional amount of flour which will provide a desirable degree of consistency to the product.
  • discrete pieces of onions, bacon, sausage, or the like can be added to this liquid portion of the binder.
  • the binder is added in amounts sufficient to uniformly coat the pieces of egg and to hold them together such that they can withstand further processing.
  • the binder will be employed at a weight ratio to the discrete pieces of egg within the range of from about 1:2 to 1:3.
  • the binder-coated discrete pieces of egg are shaped into a desired portion size and shape. This can be accomplished manually or with currently available automatic patty forming machinery.
  • the shaping should be conducted at a temperature within the range of from 0° to 10°C to assure the proper degree of set.
  • the batter will preferably contain corn flour, modified food starch, hydrophilic colloids and water as well as various spices, seasonings and colorings.
  • the batter can be applied by commercial battering machine, such as those available from Stein, Pemberton or Heat and Control.
  • the surface of the batter coating is then contacted with bread crumbs, preferably bread having a protein content of at least 7%, to provide a layer of breading.
  • the combined batter and breading becomes desirably brown and crisp upon frying, typically by deep fat frying at a temperature of from 160° to 180° prior to serving. If desired, the product can be pre-fried as part of the food processor's preparation prior to packaging.
  • the completed patties will then be frozen, such as by cryogenically freezing as is typically conducted in the frozen food industry.
  • the frozen patties will then be packaged, preferably in air-tight bags to retain the moisture.
  • a frozen egg product according to the present invention is prepared from the following ingredients:
  • an egg mixture is prepared by defrosting whole eggs at 5°C for 48 hours and transferring the whole eggs to a Tri-blender mixing tank.
  • the monosodium phosphate and starch are pre-blended to form a first blend which is then added to a feed funnel of the mixing tank.
  • the agitator in the mixing tank is then turned on and a butterfly valve is opened permitting the first blend containing the monosodium phosphate and starch to mix with the eggs.
  • a second blend which comprises the corn oil and the various hydrophilic colloids which have been uniformly dispersed within the oil is added through the open butterfly valve.
  • the butterfly valve is then closed and mixing is continued for an additional minute.
  • the egg mixture is filled into Brechteen casings which have a capacity of about 6.1 kg per casing.
  • the casings have a diameter of about 12.1 cm.
  • the casings are then placed in a steam oven maintained at 95°C to achieve an internal temperature within the egg mixture in the casings of 90°C.
  • the eggs are transferred to a refrigerator and cooled to a temperature of between 0° and 5°C.
  • the source mix is prepared by adding the liquid ingredients except for the chicken base, and the dry ingredients except for the flour, are added to about 5 parts of the water in an agitated steam kettle. Then, a slurry of the flour and the additional water is added to the kettle followed by the chicken base and the onions. The entire batch is then heated to about 90°C and held there for about 4 minutes. After completing the cooking of the sauce, it is cooled to a temperature of about 5°C.
  • the cooled, cooked eggs are cut into slices of about 0.8 cm thick and then diced in an Urschel dicer into approximately 0.95 cmxO.95 cmxO.8 cm pieces.
  • the diced egg is then transferred to a Bionco blender in which the cold-water-soluble gelatin, the pre-gelatinized starch and the parsley are sprinkled overthe diced eggs, and the resulting mixture is mixed for one minute. Then, the sauce is added to the mixer and mixing is continued for 5 minutes.
  • the binder-coated discrete pieces of egg are shaped into patties approximately 78 grams each having diameter of about 8.5 centimeters and a thickness of about 1.25 centimeter.
  • a batter which comprises a commercial batter formulation based on modified starch and corn flour is prepared and then applied by means of a commercial battering machine. Following battering, the product is then coated with breading. The finished patty weighs approximately 94 grams, wherein the egg and binder portion forms about 78 grams, the batter forms about 6.25 grams and the breading forms about 9.75 grams. These patties are then frozen cryogenically to a temperature of about -18°C. The patties are then packaged in moisture-proof plastic bags.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)

Claims (22)

1. Un produit à base d'oeuf comprenant: des morceaux séparés d'oeuf cuit stable à la congélation-décongélation, obtenus par cuisson d'un mélange à base d'oeuf, comprenant de l'oeuf et une quantité d'un glucide fixant l'eau, efficace pour conférer une stabilité à la congélation-décongélation au mélange cuit, suffisante pour coaguler l'albumine contenue dans l'oeuf et produire de l'oeuf cuit ayant l'aspect des oeufs brouillés et produisant une réponse organoleptique semblable, puis la subdivision dudit oeuf cuit; un liant comprenant de la gélatine soluble dans l'eau froide en une quantité efficace pour réunir les morceaux séparés d'oeuf cuit; et un revêtement de pâte lisse entourant lesdits morceaux séparés réunis, si bien que ledit produit à base d'oeuf, lorsqu'il est cuit, fournit un produit ayant un revêtement croustillant de pâte lisse et un intérieur ayant l'aspect des oeufs brouillés et produisant une réponse organoleptique semblable.
2. Un produit à base d'oeuf selon la revendication 1 dans lequel le glucide fixant l'eau comprend de l'amidon et un colloïde hydrophile.
3. Un produit à base d'oeuf selon la revendication 2 dans lequel l'amidon comprend un amidon insoluble dans l'eau froide.
4. Un produit à base d'oeuf selon la revendication 2 dans lequel le colloïde hydrophile comprend de la gomme xanthane, du carragéénane, de la gomme de caroube, de la gomme de guar ou un de leurs mélanges.
5. Un produit à base d'oeuf selon la revendication 4 dans lequel l'amidon comprend un amidon de maïs cireux modifié insoluble dans l'eau froide.
6. Un produit à base d'oeuf selon l'une quelconque des revendications précédentes dans lequel le liant comprend de plus de l'amidon.
7. Un produit à base d'oeuf selon la revendication 6 dans lequel l'amidon dans le liant est un amidon prégélatinisé.
8. Un produit à base d'oeuf selon l'une quelconque des revendications précédentes dans lequel les morceaux séparés et le liant sont présents dans un rapport dans la gamme de 2/1 à 3/1.
9. Un produit à base d'oeuf selon l'une quelconque des revendications précédentes dans lequel le revêtement de pâte lisse comprend de plus de la chapelure.
10. Un produit à base d'oeuf selon la revendication 9 dans lequel la chapelure a une teneur en protéine d'au moins 7%.
11. Un produit à base d'oeuf selon l'une quelconque des revendications précédentes dans lequel la teneur en humidité des morceaux séparés est dans la gamme de 72 à 80%.
12. Un produit à base d'oeuf selon la revendication 11 dans lequel les glucides fixant l'eau constituent de 0,5 à 4% du poids des morceaux séparés.
13. Un procédé pour la préparation d'un produit à base d'oeuf comprenant:
la préparation d'un mélange à base d'oeuf comprenant de l'oeuf et un glucide fixant l'eau et sa cuisson suffisante pour coaguler l'albumine contenue dans l'oeuf et produire de l'oeuf cuit ayant l'aspect des oeufs brouillés et produisant une réponse organoleptique semblable, les glucides étant employés en une quantité efficace pour rendre le mélange à base d'oeuf cuit stable à la congélation-décongélation;
la subdivision du mélange à base d'oeuf cuit en morceaux séparés;
le revêtement des morceaux séparés avec une quantité d'un liant, comprenant de la gélatine soluble dans l'eau froide, efficace pour réunir les morceaux séparés;
la façonnage des morceaux séparés revêtus de liant en une portion désirée; et
le revêtement de la portion d'une pâte lisse, si bien que ledit produit à base d'oeuf lorsqu'il est cuit fournit un produit ayant un revêtement croustillant de pâte lisse et un intérieur ayant l'aspect des oeufs brouillés et produisant une réponse organoleptique semblable.
14. Un procédé selon la revendication 13 dans lequel le liant est appliqué en au moins deux étapes, une portion sèche étant tout d'abord ajoutée et une portion liquide étant ajoutée ensuite.
15. Un procédé selon la revendication 14 dans lequel la portion sèche du liant comprend de plus de l'amidon prégélatinisé.
16. Un procédé selon l'une quelconque des revendications 13 à 15 dans lequel les morceaux séparés sont refroidis à une température dans la gamme de 0 à 10°C avant le revêtement avec le liant.
17. Un procédé selon l'une quelconque des revendications 13 à 16 dans lequel ledit glucide fixant l'eau comprend un amidon insoluble dans l'eau froide et un colloïde hydrophile et dans lequel le mélange à base d'oeuf est préparé selon les étapes de: préparation d'un premier mélange d'ingrédients secs comprenant ledit amidon insoluble dans l'eau froide, préparation d'un second mélange comprenant une graisse triglycéridique et ledit colloïde hydrophile, puis mélange du premier et du second mélanges avec l'oeuf liquide à une température dans la gamme de 0° à 10°C dans des conditions de cisaillement suffisantes pour l'obtention d'un mélange uniforme en limitant l'incorporation d'air au mélange.
18. Un procédé selon la revendication 17 dans lequel on incorpore moins de 10% en volume d'air lors du mélange.
19. Un procédé selon l'une quelconque des revendications 13 à 18 dans lequel le rapport pondéral des morceaux séparés au liant est dans la gamme de 2/1 à 3/1.
20. Un procédé selon l'une quelconque des revendications 13 à 19 dans lequel le glucide fixant l'eau constitue de 0,5 à 4% du poids des morceaux séparés.
21. Un procédé selon l'une quelconque des revendications 13 à 20 dans lequel la teneur en humidité des morceaux séparés est dans la gamme de 72 à 80%.
22. Un procédé selon l'une quelconque des revendications 13 à 21 qui comprend l'étape additionnelle de contact de la surface de la pâte lisse avec de la chapelure pour l'y faire adhérer.
EP83304841A 1982-08-24 1983-08-22 Produit à base d'oeuf et procédé Expired EP0103427B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT83304841T ATE32165T1 (de) 1982-08-24 1983-08-22 Eiprodukt und verfahren.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US411073 1982-08-24
US06/411,073 US4469708A (en) 1982-08-24 1982-08-24 Egg product and process

Publications (3)

Publication Number Publication Date
EP0103427A2 EP0103427A2 (fr) 1984-03-21
EP0103427A3 EP0103427A3 (en) 1985-05-22
EP0103427B1 true EP0103427B1 (fr) 1988-01-27

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Country Status (5)

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US (1) US4469708A (fr)
EP (1) EP0103427B1 (fr)
AT (1) ATE32165T1 (fr)
CA (1) CA1201924A (fr)
DE (1) DE3375447D1 (fr)

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ATE32165T1 (de) 1988-02-15
US4469708A (en) 1984-09-04
EP0103427A2 (fr) 1984-03-21
EP0103427A3 (en) 1985-05-22
DE3375447D1 (en) 1988-03-03
CA1201924A (fr) 1986-03-18

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